With Christmas just over 7 weeks away it is the perfect time to start making your own Christmas Cake. The earlier you make your Christmas Cake the more time it has to mature.
225g/8oz Cream Plain Flour
175g/6oz Butter or Margarine
175g/6oz Muscavado Brown Sugar
½ teaspoon Mixed Spice
½ teaspoon Nutmeg
4 large Eggs
350g packet Luxury Fruit Mix
350g packet Fruit Mix
100g packet Chopped Almonds
100g packet Ground Almonds
Rind of 1 Lemon
Rind of 1 Orange
2 tablespoons Whiskey
Preheat oven to 120°C/250°F. For this recipe you can use either an 8" round tin or 7" square deep tin. Line your chosen tin with a double layer of baking paper.
In a large mixing bowl cream your sugar and butter/margarine together. Add a few spoonfuls of flour into the eggs and mix together. Sieve the remaining flour and spices together and mix well with the egg mixture.
Mix the ground and chopped almonds, fruit mixes, orange & lemon rinds and whiskey until combined. Add into the rest of the mixture.
Transfer your mixture to your pre-lined tin. With the back of a spoon level off the top of the mixture. For about 3.5 - 4 hours bake, checking at regular intervals after 2.5 hours.
Once you think the cake is baked check with a knife. If this comes out clean then your cake is baked and remove from the oven. Allow the cake to cool in the tin.
Every few weeks add a small tablespoon of Whiskey over the top of the cake for a deliciously moist cake come Christmas!